Smoky Sausage-and-Grits Casserole


You can assemble this up to four days ahead, and keep in the fridge; then let it stand at room temp for 30 minutes before baking.

Hands On Time:
30 mins
Total Time:
1 hrs 25 mins
12 to 14 servings


  • 1 1/2 pounds smoked sausage, chopped

  • 1/2 teaspoon table salt

  • 1 1/2 cups uncooked quick-cooking grits

  • 2 (8-oz.) blocks sharp Cheddar cheese, shredded

  • 1 cup milk

  • 1 1/2 teaspoons chopped fresh thyme

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon black pepper

  • 4 large eggs, lightly beaten

  • Vegetable cooking spray


  1. Preheat oven to 350°. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked; drain on paper towels.

  2. Bring salt and 4 1/2 cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally. Remove from heat; add cheese, stirring until completely melted. Stir in milk and next 4 ingredients. Stir in sausage. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.

  3. Bake at 350° for 50 minutes to 1 hour or until golden and cooked through. Let stand 5 minutes before serving.

    Smoky Sausage-and-Grits Casserole
    Alison Miksch
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